There has been a shift over the course of the last few years regarding the flavor profile that is most desired when it comes to an India Pale Ale. In the late nineties and into the oughts, the dominant flavors one could taste included piney and citrus elements, with enough in the way of bitter to act as a refresher. In the course of the last few years, breweries have increasingly amped up the “juicy” side of the style. While a number of beer writers have hammered home the idea of a Northeast-style IPA as amenable, I feel that Full Sail’s latest effort, Ipapaya, is able to keep up with the juicy side of things while still having enough bitter to make for a dense and delectable experience each time someone cracks open a bottle.
The beer pours with a light yellow coloration and a fair amount of off-white head; there is a bit of lacing in this beer. One is immediately hit with the sweeter elements of the papaya the first time that they take a sip. The overall mouth feel changes over the course of this initial pull; bits of hay and straw act as an intermediary before the more assertive side of the hops come out. I like how consistent the flavor profile of Ipapaya is; where some of the sharpness of an IPA disappears when it warms, Full Sail’s brew is able to keep its overall flavor profile in focus from the beginning to the end of each beer.
Over the last few years, we have reviewed a number of Full Sail’s offerings including their ESB, Session Cream Ale, Bock, IPA, Wassail and Bourbon Barrel Aged Imperial Stout. For more information about the year-round, seasonal, and special offerings that Full Sail releases, check out their website and social media profiles.
Ipapaya (Full Sail Brewing) / 6.2% ABV / 58 ABV / Seasonal / http://www.fullsailbrewing.com/ / https://www.facebook.com/Full-Sail-Brewing-Company-60072986984/ / https://twitter.com/FullSailBrewing
Without ReGarde was Good Nature’s 4th Anniversary Ale, and is a brew that is as large and magnificent as the celebration indicates. The beer pours with a orange-brown coloration and a small amount of light brown head that laces down the glass. One is immediately presented with a good amount of bitterness owing to the hop presence; the brewery uses a bit over two pounds of hops during the dry hopping process that gives Without ReGarde its sharpness. Good Nature is able to jazz up this Biere de Garde with a bit of Lactobacillus through a kettle souring process. Continue reading “Without ReGarde (Dry Hopped Sour Ale)”
Second Chance from San Diego has just reached their first anniversary, and in celebration of that day they have released Festa Imperiale, a bourbon barrel-aged oatmeal Stout that is pegged at 9%. The beer itself pours with a dark brown coloration and a fair amount of tannish head. There are good amounts of brown sugar and vanilla that immediately present themselves in Festa Imperiale while the time that the beer spends in bourbon barrels moderates a decent amount all the alcohol burn that is typically presents in brews like these. There is substantial cohesion in Festa Imperiale meaning that as the beer continues to reach room temperature, the strength of the flavors initially present grow and become more dense. The beer itself would do well when paired with strongly flavored cuisine including Indian and Asian Fare. Continue reading “Festa Imperiale Oatmeal Stout (Second Chance)”
It seems like the period beginning from October to February / March is the peak time for imperial stouts. North Carolina’s Aviator Brewing has created their Night Jump, an Imperial Stout that has been aged in Smooth Ambler barrels along with cocoa nibs; each of the flavors experienced with it is bold, brash and dense. The beer pours with a nearly black color and a bit of tannish head. Bits of malts, dark chocolate and whiskey burn can all be discerned from one first sip. Continue reading “Night Jump Imperial Stout (Aviator Brewing)”
Champion Ground is a bourbon barrel-aged imperial stout, brewed with coffee, by Athens, Ohio’s Jackie O’s. Light amount of coffee flavor. The lacing on the glass is light tan to very moderate brown. The overall nose of Champion Ground has a good amount of coffee that is mingled with brown sugar and toasted malt elements. Perhaps most surprising about Champion Ground is how little of a head the stout pours with; this is one dark and gnarly brew. The time spent in bourbon barrels does Champion Ground well, as the bite imbued by the barrels moderates some of the sweeter elements that present themselves in stouts. Continue reading “Champion Ground (Bourbon Barrel Imperial Stout)”
The titular effort from Burlington Vermont’s Switchback pours with a hazy dark yellow/orange coloration. There is a fair amount of offwhite head that sticks around for a while. A little bit of malt on the initial nose of the beer. Toasted malts, grains, and a smaller amount of bitterness come up next. As one continues along with Switchback, the beer shifts to allow for more in the way of sweeter elements to enter. There is a more thirst-quenching side to Switchback, making it an eminently drinkable beer when paired alongside pizza, burgers, or even more assertive (German, Italian) cuisine. Continue reading “Switchback Ale (Switchback Brewing)”
Ninkasi’s Tricerahops, a dry-hopped double IPA pours with an amber coloration and a bit of lacing. A bit of sweet note on the edge, much more of a West Coast IPA with bold flavors of pine and floral elements that immediately present themselves when one opens the 22-ounce bottle. Continue reading “Tricerahops Double IPA (Ninkasi)”
Perrin released two new offerings to their sour series, an Apricot Sour and an Amber Saison Sour. After a few months aging in their bottle,w e decided to crack open a bottle of their Apricot Sour. The beer pours with a dark orange coloration and a fair amount of white head that reluctantly dissipates. With the initial and early sips, imbibers will be impressed with the good amount of wheat notes that are presented. This wheat backdrop gives ample highlighting to more acetic, sour and tart notes. This Apricot Sour has spent 9 months in oak barrels and given its tart lease on life through the inclusion of brett and lactobacillus; the presence of apricots to the mix adds further depth and nuance to the efforts. Continue reading “Apricot Sour (Perrin)”
Jackie O’s is planning on going hard this weekend. On Friday (1/6) and Saturday (1/7), the brewery is inviting imbibers in for one of the hottest parties of the year. 64 taps are split between between the taproom, BrewPub, and the Public House. The sheer amount of rarities, new variants, and old favorites are enough that individuals should search out lodging and a taxi for the weekend. Continue reading “Jackie O’s 11th Anniversary Extravaganza Set for 1/6-1/7”
Firestone Walker does not distribute in Ohio. It is a sad fact of life but it means that any time we make it to a state that has Firestone Walker distribution, we have to pick up a bottle. The company has just released the 2016 variety of their popular Imperial coffee Stout power up by Java. This beer which is pegged at about 13% ABV pours with a chocolate brown coloration and virtually nothing in the way of a head. The beer seemingly looks a bit on the thin side but any concerns regarding the mouth feel and immediately dissipates the second one takes the first sip of this Imperial Coffee Stout. Continue reading “Parabajava 2016 (Firestone Walker)”